Paired with a rye pecan crust, this decadent cheesecake is a beautiful guilty pleasure. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen ...

Light and fluffy cheesecake swirled with creamy Nutella sits on top of a graham cracker crust. Your tastebuds will swoon over ...

To start with, make your crust from scratch. Stewart uses a classic graham cracker crust, but we think this would be amazing with a Biscoff cookie crust or even a chocolate wafer cookie crust too. And ...

To make the crust, mix the gingersnap crumbs, pecans and butter. Press onto the bottom and up the sides of a 9-inch springform pan. To make the filling, beat the cream cheese, ¾ cup sugar and vanilla ...

For delicious cheesecake in half the time, make these stunning strawberry cheesecake bars. A classic cheesecake recipe can be quite a commitment, from locating a springform pan to slowly baking it in ...

Heat oven to 350. Line a 13 by 9 inch baking pan with foil, letting about 2 inches of foil stick out over the pan at both ends. In a medium bowl, whisk flour, baking powder and salt. Beat butter and ...

It's the perfect low-effort, high-reward dessert.

Preheat oven to 350 degrees oven. Spray a 91/2-inch springform pan with cooking spray. To prepare crust: In a small bowl, combine graham cracker crumbs, sugar and margarine until crumbly. Gently press ...

When most of us think of cheesecake, New York style with its dense creamy texture comes to mind. But there's a whole world of cheesecakes: German and Polish cheesecakes made with quark, ...

The key to a perfectly creamy cheesecake is getting the proportion of ingredients just right and not overmixing or overbaking. Easier said than done. But here are some tips that may help. Cheesecakes ...